Carmelized Onion & Tomato Marmalade

• 1 ½ onions diced small
• 8 roma tomatoes diced small seeds removed
• 1 cup sherry vinegar
• 1 ½ cups brown sugar
• 2 tsp. black pepper
• 1 tbsp. olive oil
• Salt to taste

Preparation:

In a cast iron skillet over a medium a heat add oil and caramelize the onions until a deep brown even color while continuously stirring to avoid burning. Next add the vinegar and reduce until the vinegar begins to simmer. Then add the brown sugar and the black pepper - reduce heat to low. Continuously keep stirring until the mixture looks syrupy and thick. Finally add the tomatoes and stir over low heat for about 10 min. Transfer to a pan to cool at room temperature. Serve over fish once cooled.

Stone Ground Mustard & Sherry Vinaigrette

• 1 large shallot minced fine
• 1 Tbsp. stone ground mustard
• 2 Tbsp. sherry vinegar
• 2 tsp. granulated sugar
• 1 cup good olive oil or your favorite oil blend
• Salt and pepper to taste

Preparation:

In a mixing bowl add all ingredients except oil and salt and pepper. Whisk vigorously while slowly streaming in the oil. The mixture should be emulsified and not oily. Add salt and pepper to taste.

Seared Copper River King Salmon with Oyster Mushroom, Shaved Fennel & Baby Arugula

• 4 ea. 6 oz. Copper River King Salmon portions
• 3 King Oyster mushrooms sliced
• ½ Bulb Shaved Fennel
• 2 cups Wild Baby Arugula
• 1 Tbsp. olive oil
• Salt to taste
• Stone ground mustard-Sherry vinaigrette

Preparation:

In a cast iron pan heat the oil over medium high heat. When oil begins to simmer add sliced king oyster mushrooms and sear until golden brown on each side. Remove from pan. Season with salt then add your King Salmon filets and reduce heat to medium. Cook salmon on each side for about 4-5 min. or until internal temperature reaches 120 degrees. Remove from pan and let rest while you toss greens and shaved fennel together with the vinaigrette. Serve atop the fennel and arugula salad that is tossed in the sherry vinaigrette. Top the mushrooms with your seared King Salmon and Onion Tomato Marmalade.